Mashed potatoes folded through with finely chopped curly kale, topped with a grilled smoked sausage and gravy.
Stamppot Boerenkool is a real, traditional Dutch dish, known as Dutch Kale and Potato Mash with Sausage. Mashed potatoes folded through with finely chopped curly kale, topped with a grilled smoked sausage and gravy.\n\nStamppot has been a Dutch winter staple for centuries, developed as a hearty, inexpensive way to combine root vegetables with potatoes once the tuber became widespread in the Netherlands from the 18th century onward.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 4
Boil the potatoes in salted water until fork-tender, about 20 minutes.
In the last 8 minutes of the potato cooking time, add the chopped kale directly to the same pot to soften.
Drain the potatoes and kale together, reserving a little cooking water.
Mash the potatoes and kale together with warmed milk and butter until creamy but still with some texture from the kale.
While mashing, simmer or grill the rookworst according to package instructions until heated through, about 15 minutes.
Season the mash with salt and pepper, mound onto plates, top with the sliced sausage, and drizzle with gravy.
Cook the kale directly in the potato water rather than separately — it saves a pot and infuses a little extra flavor into the potatoes.
Mash by hand with a potato masher rather than a food processor; you want texture from the kale, not a completely smooth puree.
Make a well in the center of the mash for the gravy, a traditional Dutch presentation.
Use andijvie (endive) instead of kale for a different classic stamppot variation.
Add crispy bacon bits stirred into the mash for extra richness.
A vegetarian version skips the sausage and adds a fried egg on top instead.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Stamppot has been a Dutch winter staple for centuries, developed as a hearty, inexpensive way to combine root vegetables with potatoes once the tuber became widespread in the Netherlands from the 18th century onward.
A good smoked pork sausage like kielbasa is a reasonable substitute, though rookworst has a milder, distinctly Dutch seasoning.
Yes, the mash reheats well with a splash of milk stirred in to loosen it; cook the sausage fresh when serving.
Drain the potatoes and kale thoroughly before mashing, and add milk gradually rather than all at once.
Per serving (420g / 14.8 oz) · 4 servings total
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